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Mango Coconut Pudding

Rated as 3 out of 5 Stars

"Extremely easy way to use up ripe mangoes. Light and creamy, tastes even better the next day..."
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20 m servings 217
Original recipe yields 8 servings


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  1. Bring milk to a boil in a saucepan. Add white sugar and brown sugar and stir until dissolved. Add pureed mangoes and continue to stir.
  2. Combine cornstarch with 1 cup sugar-milk mixture in a bowl. Whisk until smooth. Pour mixture back into the pot. Cook and stir over low heat until mixture thickens and coats the back of a spoon, 3 to 5 minutes.
  3. Transfer pudding to a serving bowl and cover closely with plastic wrap to no skin forms on top. Sprinkle with coconut. Let cool completely in the refrigerator before serving.

Nutrition Facts

Per Serving: 217 calories; 3.9 42.8 4.6 10 67 Full nutrition

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I have made a few mango pudding recipes in the past and all of them called for powdered gelatin or chia seeds. This one called for corn startch and maybe because of that it never set up. This wa...